Friday, May 8, 2015

Sausage Alfredo Stuffed French Bread

Life has been so crazy hectic lately. We packed up our house, closed on our sale, and moved last weekend (more on that soon!). Meanwhile, Jeff has been busier than ever at work, so when I say we are doing these things--packing up our entire house, getting it all cleaned out, moving--I’m doing like 95% of it alone. So a lot of things have been neglected lately, and family dinners are a huge one. (For example, our dinner tonight was cereal, blackberries, and hot dogs. Gourmet!)

I have sorely missed cooking during these last few crazy weeks, and now that we’re getting settled into our new place, I am so excited to prioritize family dinners again. I got a little head start last week, when I took a break from packing and organizing and cleaning to make this dinner.

It’s a twist on an old favorite I used to make years ago when Jeff and I were both in school. We never had a ton of time for meals, but one favorite of ours was French bread alfredo pizzas. I completely forgot that it used to be a favorite of ours . . . until the invitation to create a recipe featuring Bertolli Alfredo. I decided to revamp that old recipe, and add a little seasonal produce in the form of some fresh spinach. And instead of making our old favorite as French bread pizzas, I stuffed the bread with creamy, savory filling to turn it into a giant baked sandwich. It turned out amazing. Amazing enough that Jeff and I ate the leftovers the next morning for breakfast.

And since it starts with store bought French bread and Alfredo sauce, it is so quick and simple to whip up. Perfect for a busy weeknight dinner when you don’t have a ton of time to get dinner pulled together. Or, for instance, at the end of a long day of packing and scrubbing.

Preheat oven to 350 degrees, and line a large baking sheet with aluminum foil.

In a large skillet over medium-high heat, brown sausage with onions and garlic. While it cooks, slice the loaf of bread in half horizontally, and tear out the soft bread in the middle. Rip it into small pieces and place it in a large bowl. Place the bottom half of the loaf in the prepared baking sheet.

When the sausage is cooked through, add the spinach and cook an additional 1-2 minutes or until spinach is wilted. Add alfredo sauce and heat through.

Add sausage mixture to bowl with torn bread pieces, and stir to combine. Spread this mixture in the bottom half of the loaf, top with cheese, and then top with remaining bread half. Bake 10-15 minutes or until cheese is melted. Allow to stand for 5 minutes before slicing and serving.

As Bertolli®celebrates its 150th anniversary, they also want to help you commemorate your special moments this year big and small. Check out their Facebook page to see how you can win a dinner celebration and other prizes!

Viva Bertolli® and join me in celebrating 150 years of delicious Italian food, friends and family. Felice Anniversario and Buono Appetito! Visit Bertolli on Facebook, Pinterest and Twitter for more inspirations and ideas to bring Tuscany to your table.